Enhanced flavor release chewing gum composition

ABSTRACT

A chewing gum composition and more particularly to a chewing gum composition has enhanced flavor release.

This application is a Continuation of application Ser. No. 15/998,925,filed Aug. 17, 2018, a national stage of PCT/EP2017/053473, filed Feb.16, 2017, which claims the benefit of priority to Chinese ApplicationNo. 201610090340.7, filed Feb. 17, 2016. The entire contents of theprior applications are hereby incorporated by reference herein in theirentirety.

INTRODUCTION

The present invention relates to a chewing gum composition and moreparticularly to a chewing gum composition having an enhanced flavorrelease system. More specifically, the present invention relates to aflavor-releasing formulation containing a polyol powder with aparticular specific surface area enabling a prolonged flavor release.

Chewing gum compositions generally contain a water-insoluble gum base, aflavoring that may be added in a variety of forms, and water-solublesweeteners that are either natural or artificial. Also, to improveconsistency and to generally enhance the chewing experience, the gum maycontain various additives such as plasticizers, softeners, bulkingagents . . . .

Although chewing gums have been commonly found on the market fordecades, several deficiencies are still commonly observed:

-   -   a relatively rapid exhaustion of the flavor and sweetness        sensation during chewing.    -   limited shelf stability of the flavors stored for a period of        time between manufacture and consumption.

To counter this unwanted behavior, several solutions in the art havebeen proposed, such as chewing gum formulations comprising sphericalparticle having microporous channels (U.S. Pat. No. 4,497,832) or porousflavor reservoir material (WO2008055006), which however are eithercumbersome and/or not cost effective to be worked into practice.

U.S. Pat. Nos. 3,920,849 and 4,001,438 to Marmo et al addresses theconcept of extended flavor release and offers a full discussion of theprior art on this subject. The patent directs itself to the preparationof separate flavor components identified as “fixed” (encapsulated) and“unfixed”, which are mixed with a suspension agent such as silica,xanthan gum and ethyl cellulose prior to their addition to a chewing gumbase. The patentees contend that this method of preparation and additionto the chewing gum offers improved flavor intensity and uniform flavortransmission. The patentees specifically employ a non-confinedhydrophobic flavor oil and a “fixed” hydrolytically releasable flavoroil in combination with a solid suspending agent, as their flavorsystem. The preparation of the flavors is such that the resulting flavorsystem is added simultaneously to the gum base.

In contrast to the Marmo et al. technique, U.S. Pat. No. 3,826,847 toOgawa et al. relates to encapsulation of flavoring oils with polyvinylacetates, that is high molecular weight material. The encapsulated oilis thereafter incorporated into a chewing gum base. Ogawa et al purportto achieve sequential flavor delivery by the modulation of the coatingapplied to the respective flavor particles.

Therefore, common gums, or more cost effective gums, containing aflavoring agent will exhibit a very strong rapid flavor release in thebeginning periods of chewing. After this initial flavor release, theflavor release dramatically decreases.

It is thus still desirable to develop chewing gums and bubble gumshaving extended flavor.

The alternative formulation embodying the present invention enables asimple, cost effective and yet significant flavor release during thelater periods of chewing.

SUMMARY OF THE INVENTION

The subject matter of the present invention concerns a method forpreparing a chewing gum composition having flavor enhanced release,comprising the following successive steps:

-   -   (a) preparing a premix comprising at least one flavoring agent        and at least one polyol powder comprising or consisting in        maltitol wherein the specific surface area of the polyol powder        is superior to 0.5 m²/g, such as comprised between 0.55 to 0.95        m²/g, more advantageously about 0.8 m²/g and    -   (b) mixing said premix with a gum base.

Therefore the subject matter of the present invention concerns a chewinggum composition comprising:

-   -   a chewing gum base;    -   at least one polyol powder comprising or consisting in maltitol        wherein the specific surface area of the polyol powder is        superior to 0.5 m², such as comprised between 0.55 to 0.95 m²/g,        more advantageously about 0.8 m²/g;    -   at least one flavor;        characterized in that at least one flavor is adsorbed on the        polyol powder.

Moreover, the subject matter of the present invention concerns a chewinggum composition obtainable by the process disclosed herein.

Definitions

“Specific Surface Area”

In the context of the present invention, specific surface area is thetotal surface area (square meter; m²) of a material (powder in thiscase) per unit of mass (gram; g). The measurement of the specificsurface area in the context of the present invention can be made byBrunauer-Emmett-Teller (N₂-BET) adsorption method.

“Chewing Gum”

In the context of this invention, “chewing gum” refers to chewing gum,bubble gum and the like. Moreover, all percentages are based on weightpercentages unless otherwise specified. Molecular weights specified areweight average molecular weights.

In general, a chewing gum composition typically comprises a watersoluble bulk portion added to the water insoluble chewable gum baseportion.

The flavoring agents are typically water insoluble.

The water soluble portion dissipates with a portion of the flavoringagent over a period of time during chewing, while the gum base portionis retained in the mouth throughout the chew. The water soluble portionof the chewing gum may further comprise softeners, sweeteners, flavoringagents and combinations thereof.

A variety of traditional ingredients such as plasticizers or softenersincluding lanolin, stearic acid, sodium stearate, potassium stearate,glyceryl triacetate, glycerine and the like for example, natural waxes,petroleum waxes, such as polyethylene waxes, paraffin waxes andmicrocrystalline waxes may also be incorporated into the gum base toobtain a variety of desirable textures and consistency properties. Inthe present invention, these individual additional materials cangenerally be employed in amounts of up to about 30% by weight andpreferably in amounts of from about 0 to about 20%, more preferably 1.5%to about 20% by weight of the final gum base composition.

Optional ingredients such as antioxidants, coloring agents may be addedto the chewing gum.

“Gum Base”

The gum base portion is usually retained in the mouth throughout thechew and thus is not (or extremely slightly) water soluble. Chewing gumbases generally comprise a combination of elastomers and resins togetherwith plasticizers and inorganic fillers. The gum base may containnatural gums and/or synthetic elastomers and resins. Natural gumsinclude both elastomers and resins.

The gum base used may be any water-insoluble gum base well known in theart. Illustrative examples of suitable polymers in gum bases includeboth natural and synthetic elastomers and rubbers. For example, thosepolymers which are suitable in gum bases, include, without limitation,substances of vegetable origin such as chicle, jelutong, gutta perchaand crown gum. Synthetic elastomers such as butadiene-styrenecopolymers, isobutylene-isoprene copolymers, polyethylene,polyisobutylene and polyvinylacetate and mixtures thereof, areparticularly useful.

The gum base composition may contain elastomer solvents to aid insoftening the rubber component. Such elastomer solvents may comprisemethyl, glycerol or pentaerythritol esters of rosins or modified rosins,such as hydrogenated, dimerized or polymerized rosins or mixturesthereof. Examples of elastomer solvents suitable for use herein includethe pentaerythritol ester of partially hydrogenated wood rosin,pentaerythritol ester of wood rosin, glycerol ester of partiallydimerized rosin, glycerol ester of polymerized rosin, glycerol ester oftall oil rosin, glycerol ester of wood rosin and partially hydrogenatedwood rosin and partially hydrogenated methyl ester of rosin, such aspolymers of alpha-pinene or beta-pinene; terpene resins includingpolyterpene and mixtures thereof. The solvent may be employed in anamount ranging from about 10% to about 75% and preferably about 45% toabout 70% by weight of the gum base.

Suitable natural gums include, but are not limited to chicle, jellutong,sorva, nispero tunu, niger gutta, massaranduba belata, and chiquibul.When no natural gums are used, the gum base is referred to as“synthetic” and the natural gums are replaced with synthetic elastomersand resins. Synthetic elastomers may include polyisoprene,polyisobutylene, isobutylene-isoprene copolymer, styrene butadienerubber, and the like. The amount of elastomer used in the gum base cantypically be varied between about 10 and about 20 percent depending onthe specific elastomer selected and on the physical properties desiredin the final gum base. For example, the viscosity, softening point, andelasticity can be varied. Resins used in gum bases may include polyvinylacetate, polyethylene, ester gums, (resin esters of glycerol), polyvinylacetate polyethylene copolymers, polyvinyl acetate polyvinyl laureatecopolymers, and polyterpenes. Additionally, polyvinyl acetate andpolyterpene may be used. As with the elastomer, the amount of resin usedin the gum base can be varied depending on the particular resin selectedand on the physical properties desired in the final gum base. Withregard to the chewing gum formulation in particular, the amount of gumbase employed will vary greatly depending on various factors such as thetype of base used, consistency desired and other components used to makethe final product.

Typically, in the present invention the gum base constitutes betweenabout 5 to about 95% by weight of the gum. More preferably the insolublegum base comprises between 10 and 50% by weight of the gum and mostpreferably about 20 to about 35% by weight of the gum. In general, inthe present invention amounts of about 5% to about 45% by weight of thefinal chewing gum composition are acceptable for use in chewing gumcompositions with preferred amounts of about 15% to about 40% by weight.

“Coating”

A coating of the chewing gums once shaped is possible and increases evenmore the shelf life of the flavor releasing formulation. Generally, anynatural or synthetic material that exhibits a flavor barriercharacteristic can be used for the coating. Inert materials andhydrophilic materials are preferred for the coating. For example, thecoating can be: polymers and waxes, hydrophilic materials such as sugar,gelatins, gum Arabic, alginates, chitosan, corn syrup, starch, cellulose(methyl-cellulose), carrageenan, polyvinyl prolidone, polyvinyl alcohol,and ethylene vinyl alcohol copolymers, polyvinyl acetates; andpolyethylene. When choosing waxes as coatings, the higher melting pointwaxes exhibit superior flavor barrier characteristics to lower meltingpoint waxes. Generally, any paraffin based wax with a melting pointrange of about 50° C.-100° C. can be useful as a coating. The coatingcan be added by a rotating disk coater, by a fluidized bed coater, spraychilling or by a tumbler.

“Flavours”/“Flavouring Agents”

Flavouring agents well known to the chewing gum art may be added to thechewing gum compositions of the instant invention. Flavoring agents maycomprise essential oils, synthetic flavors, or mixture thereof includingbut not limited to oils derived from plants and fruits such as citrusoils, fruit essences, peppermint oil, spearmint oil, clove oil, oil ofwintergreen, anise, and the like.

Artificial flavoring agents are also contemplated.

Those skilled in the art will recognize that natural and artificialflavoring agents may be combined in any sensorially acceptable blend.

“Bulking Agent”

Typically in the art, the water-soluble portion of the chewing gum iscomprised of water-soluble bulking agent, such as sucrose. Indeed,consumers require a certain amount of mass to remain in the mouth duringmastication of chewing gum to realize that pleasure of chewing. The massmust be at least in part elastic, that is, it must deform and reformwith resistance during mastication. To have that elastic character, themass must have the ability to be cohesive that is to remain in mostly asingle mass under the mechanical exertion of mastication. Whereas thewater-soluble portion slowly dissolves during chewing and is swallowed,the water-insoluble portion does not dissolve during chewing and isremoved from the mouth when mastication is complete. Traditionally,sucrose was used as the water-soluble bulking agent for chewing gums.Sucrose typically gives volume to a chewing gum mass and slowlydissolves during chewing, which slowly releases sweetness and enhancesflavor delivery of the chewing gum. In the context of the presentinvention, the polyol powder comprising or consisting in maltitol with aspecific surface area superior to 0.5 m²/g used for the preparation ofthe premix will be considered as a bulking agent as it is releasedwhilst chewing and enables to exhibit flavor(s).

“Sweetener”

The term sweetening agents or sweeteners as used herein refer broadly towater-soluble sweetening agents.

The chewing gum compositions employing the instant gum bases may besugar-containing formulations or sugar-free formulation (i.e.non-cariogenic formulation). Without being limited to particularsweeteners representative illustrations of water-soluble sweeteningagents include materials such as saccharides (monosaccharides,disaccharides, and polysaccharides) such as xylose, ribose, glucose,mannose, galactose, fructose, levulose, dextrose, dextrin, dried invertsugar, sucrose, sugar, maltose, partially hydrolyzed starch or cornsyrup solids and sugar alcohols such as sorbitol, xylitol, maltitol,mannitol and mixtures thereof.

In the present invention the polyol powder comprising or consisting inmaltitol with a specific surface area superior to 0.5 m²/g used for thepreparation of the premix will also be considered as a sweetener. In apreferred embodiment of the present invention the polyol powdercomprising or consisting in maltitol with a specific surface areasuperior to 0.5 m²/g used for the preparation of the premix is the onlypolyol, the only sweetener of the chewing-gum composition.

According to a preferred embodiment of the present invention the polyolpowder useful for the preparation of the premix is a polyol powderconsisting in maltitol with a specific surface area superior to 0.5m²/g, preferably 0.55 to 0.95 m²/g, and more preferably about 0.8 m²/g.

“Softeners”

Softeners are added to the chewing gum in order to optimize thechewability and mouth feel of the gum. Softeners, also known in the artas plasticizers or plasticizing agents, generally constitute betweenabout 0 to 30%, preferably 0.5 to about 15.0 percent by weight of thechewing gum. Softeners contemplated by the present invention includeglycerin, lecithin, and combinations thereof. Further, aqueous sweetenersolutions such as those containing sorbitol, hydrogenated starchhydrolysates, corn syrup and combinations thereof may be used assofteners and binding agents in the chewing gum. The syrups sold byRoquette under trade name Lycasin® are an example of softeners that canbe used advantageously in the present invention.

“Plasticizer”

A material optionally used is a plasticizer, which aids in theprocessing of the other materials.

The gum base may include plasticizers selected from the group consistingof fats, oils, waxes, and mixtures thereof. The fats and oils caninclude tallow, hydrogenated and partially hydrogenated vegetable oils,and cocoa butter. Commonly employed waxes include paraffin,microcrystalline and natural waxes such as beeswax and carnauba.Additionally, mixtures of the plasticizers may be used such as a mixtureof paraffin wax, partially hydrogenated vegetable oil, and glycerolmonostearate.

“Filler”

The gum base may include a filler component. The filler component may beselected from the group consisting of calcium carbonate, magnesiumcarbonate, talc, dicalcium phosphate and the like. The filler mayconstitute between about 5 to about 60 percent by weight of the gumbase. Preferably, the filler comprises about 5 to about 50 percent byweight of the gum base.

“Optional Additives”

The chewing gum composition of this invention may additionally includethe conventional additives of coloring agents such as titanium dioxide;and additional fillers such as aluminium hydroxide, alumina, aluminiumsilicates, calcium carbonate, and talc and combinations thereof. Thesefillers may also be used in the gum base in various amounts. Preferablythe amount of coloring agents when used will vary from about 1% to about5% by weight of the final chewing gum.

“Adsorbed”

In the context of the present invention, the term “adsorbed” means toundergo or cause to undergo a process in which a substance, e.g. aflavor in the context of the present invention, accumulates on thesurface of a solid, i.e. powder particles specifically maltitol powderparticles.

Preferably, the adsorption of the substance is obtained by a specificstep in the process of manufacture of the chewing gum of the presentinvention, i.e. in the premix formation step.

“About”

In the context of this invention, about refers to a variation of thevalue it is linked to by more or less 10%.

DETAILED DESCRIPTION

The present invention will now be further described. In the followingpassages, different aspects of the invention are defined in more detail.Each aspect so defined may be combined with any other aspect or aspectsunless clearly indicated to the contrary. In particular, any featureindicated as being preferred or advantageous may be combined with anyother feature or features indicated as being preferred or advantageous.

Advantageously, the subject matter of the present invention morespecifically concerns a method for preparing a chewing gum compositionas disclosed herein characterized in that the proportion of the at leastone polyol powder comprising or consisting in maltitol is comprisedbetween 25 and 75% in weight in comparison to the total weight of thechewing gum composition.

Advantageously, the subject matter of the present invention concerns amethod for preparing a chewing gum composition as disclosed hereincharacterized in that the at least one polyol powder comprising orconsisting in maltitol has a mean particle diameter comprised between100 and 1000 μm, preferably between 110 and 500 μm, more preferablybetween 120 and 180 μm.

Advantageously, the subject matter of the present invention concerns amethod for preparing a chewing gum composition as disclosed hereincharacterized in that the polyol powder comprising or consisting inmaltitol was obtained by wet granulation.

Advantageously, the subject matter of the present invention concerns amethod for preparing a chewing gum composition as disclosed hereincharacterized in that the polyol powder comprising or consisting inmaltitol is in the form of an agglomerate, a granulate or more preciselyin the form of a coated granule.

The polyol powder comprising or consisting in maltitol, preferablyconsisting in maltitol is preferably obtained by the process accordingto U.S. Pat. No. 6,458,401.

More precisely the polyol powder comprising or consisting in maltitol isobtained by a process that does not involve formation of massecuite,neither application of a shear force or kneading, instead just relyingon concurrent coating, agglomeration and induction of crystallization byallowing the agglomerated mixture mature at a temperature below themelting pint of the maltitol to form solid granules.

In a preferred embodiment of the present invention the polyol powderconsisting in maltitol may be obtained by continuously mixing maltitolsyrup having a dry matter content of at least 70% by weight and amaltitol content of at least 85% by weight on a dry matter basis, themixing being effected by simultaneously dispersing the maltitol syrupand maltitol containing seeds into an open rotating receptaclecontaining maltitol based granules whereby the maltitol syrup andmaltitol containing seeds are mixed at the surface of the maltitol basedgranules contained in the receptacle, collecting maltitol based granulesfrom the receptacle and crystallizing maltitol contained in saidgranules, the maltitol based granules in the receptacle being maintainedin motion by the rotation of the receptacle.

Examples of polyol powder consisting in maltitol useful for the presentinvention include Sweet Pearl® SP150FD sold by Roquette.

As stated above, all flavors and flavor blends (such as oils or oilblends) contemplated by the present invention, include by way ofexample, peppermint, spearmint, wintergreen (methylsalicylate), orange,blueberry, grape, strawberry, pineapple, raspberry, lime, lemon, cherry,apple, pear, peach, plum, cola, licorice, cinnamon, menthol, clove, nut,vanilla, anise, bay, eucalyptus and citrus including lemon, orange,grape, lime and grapefruit. In addition, sensates, such as coolingagents, warming agents and tingling agents, may be added with theflavor.

The amount of flavoring agent employed is normally a matter ofpreference subject to such factors as flavor type, base type andstrength desired. In general, amounts of about 0.05% to about 6% byweight of the final chewing gum composition are usable with amounts ofabout 0.3% to about 1.5% being preferred and about 0.5% to about 1.2%being most preferred. Furthermore in accordance to the present inventionthe amount of flavoring agent is about 5 to 35% in weight in comparisonto the total weight of the premix (maltitol+flavouring agent).

Advantageously, the subject matter of the present invention concerns amethod for preparing a chewing gum composition as disclosed hereincharacterized in that the amount of the at least one flavor is between0.05 to 6% in weight in comparison to the total weight of the chewinggum composition, preferably 0.3 to 1.5% in weight.

Advantageously, the subject matter of the present invention concerns amethod for preparing a chewing gum composition as disclosed hereincharacterized in that the at least one flavor is liquid before preparingthe premix of step (a).

Indeed, the flavoring agent is preferably employed in its liquid oilform in order to achieve maximum sorption within the polyol powdercomprising or consisting in maltitol. Upon mixing the flavoring liquidand the polyol powder, the flavoring liquid is entrapped within thepolyol powder, and a delay in flavor releases has been witnessed.

The products have preferred low bulk densities in the range of about0.5-0.8 g/ml, preferably about 0.6-0.7 g/ml.

The following examples are given to illustrate the invention, but arenot deemed to be limiting thereof. All percentages given throughout thespecification are based upon weight unless otherwise indicated.

Generally in the art, chewing gum is manufactured by sequentially addingthe various chewing gum ingredients to a commercially available mixerknown in the art. A mixer with a chopper may be preferred if the chopperis needed to break up pieces that start to agglomerate together duringmixing. After the ingredients have been thoroughly mixed, the gum massis discharged from the mixer and shaped into the desired form such as byrolling into sheets and cutting into sticks, extruding into chunks orcasting into pellets. The method of producing the chewing gum accordingto the present invention differs from this by the formation of a premixcomprising at least one flavoring agent and at least one polyol powder(comprising or consisting in maltitol) with specific surface area (seeabove). Then this premix is added to a gum base.

Generally in the art, the ingredients are mixed by first melting the gumbase and adding it to the running mixer. The base may also be melted inthe mixer itself. This also applies to the present invention, should thegum base be melted. Coloring agents may also be added at this time. Asoftener such as glycerin or glucose syrup may also be added at thistime.

The entire mixing procedure according to the present invention typicallytakes about fifteen minutes to half an hour, but longer mixing times maysometimes be required. Those skilled in the art will recognize that manyvariations of the above-described procedure may be followed, so long apremix is made and added to the gum.

Therefore, these ingredients of the gum base can be combined in aconventional manner. A further step of grinding may be added isrequired. Grinding can be accomplished by means known to the art. Onlarge scale operations, where heat build may become a concern, cryogenicgrinding can be used. Environmental exposure of the extrudate to highhumidity before or after grinding may reduce the cores ability to holdflavoring agent and may increase handling difficulties.

In particular, the elastomer, resins, plasticizers, and the filler aretypically softened by heating and then mixed for a time sufficient toinsure a homogenous mass.

The mass can be formed into slabs or pellets and allowed to cool beforeuse in making chewing gum. Alternatively, the molten mass can be useddirectly in a chewing gum making process.

The premix of polyol powder of the present invention may be incorporatedinto an otherwise conventional chewing gum formulation using standardtechniques and equipment known to those skilled in the art. In a typicalembodiment the chewing gum base is blended with a plasticizer togetherwith the optional additives such as fillers and coloring agents underheat to plasticize the blend as well as to modulate the hardness,viscoelasticity and formability of the base. The heating temperature mayvary widely but is for practical purposes preferably around 70° C. to120° C., more preferably around 50° C. to 80° C. The chewing gum base isthen blended with the premix of polyol powder of the present invention.Once blending is achieved the chewing gum formulation is removed andformed into any suitable shape.

More preferably, the gums can be prepared by first melting the gum baseat a temperature from 70° C. to 120° C., more preferably around 50° C.to 80° C. and mixing the gum base in a kneader with the liquid softener(for instance corn syrup such Lycasin® 85/15 sold by Roquette). Mixingis continued for several minutes. To this mixture the premix of polyolpowder of the present invention is then added and mixed for severalminutes. Mixing is continued for few minutes at which time humectant canbe added. The gum is discharged from the kneader and formed into itsfinal shape such as strips, slabs, chunks, balls, ropes. It also can becenter filled.

The premix of the polyol powder of the present invention may be added inseveral portions to the gum base. This can be made by splitting in tworelatively equal masses (50% more or less 10%) the premix mass andadding and mixing the first half to the gum base. Then once the premixis incorporated into the gum base, (e.g. few minutes depending on thequantities implied), the second half of premix can be added and mixed.In this preferred embodiment, the liquid softener is added after thefirst half of premix. Such order of addition of the ingredients enablesto get a much more homogeneous composition.

The process according to the present invention enables to get a chewinggum composition with an extended flavor. Contrary to the differentsolutions of the prior art the process according to the presentinvention does not require the addition of a further ingredient.

Another object of the present invention is directed to a chewing gumcomposition comprising one flavoring agent adsorbed on a polyol powdercomprising or consisting in maltitol wherein the specific surface areaof the polyol powder is superior to 0.5 m².

Thus the present invention also relates to a chewing gum compositioncomprising:

-   -   a chewing gum base;    -   at least one polyol powder comprising or consisting in maltitol        wherein the specific surface area of the polyol powder is        superior to 0.5 m²;    -   at least one flavoring agent;        characterized in that at least one flavoring agent is adsorbed        on the polyol powder.

All the features (individually or in combination) described above forthe process of course apply to the chewing gum composition. Inparticular the polyol powder comprising or consisting in maltitolwherein the specific surface area of the polyol powder is preferablybetween 0.55 to 0.95 m²/g, more advantageously about 0.8 m²/g. morepreferably the polyol powder consists in maltitol and said polyol powderis obtained by wet granulation and is in the form of a coated granule.

The chewing gum composition according to the present invention enablesto get chewing gum with an extended flavor release.

EXAMPLES

The following examples are given to illustrate the invention, but arenot deemed to be limiting thereof. All percentages given throughout thespecification are based upon weight unless otherwise indicated.

For the disclosed examples, the following compounds were used:

TABLE 1 Tested polyols SWEETPEARL SWEETPEARL SWEETPEARL NEOSORB NEOSORBPEARLTITOL PEARLITOL P35 P90 P150FD P60W P300DC 50C 160C (Maltitol)(Maltitol) (Maltitol) (Sorbitol) (Sorbitol) (Mannitol 35) (Mannitol 60)Process of Crystallization Crystallization Granulation Granulation SprayCrystallization Crystallization manufacture Drying Mean 35 90 150 180300 50 160 diameter (laser, μm) D10 6 8 20 100 150 — — (laser, μm) D9090 140 350 480 460 — — (laser, μm) Bulk 0.43 0.5 0.67 0.67 0.53 0.550.66 density (g/ml) Tapped 0.82 0.89 — 0.81 0.5 0.78 0.85 density (g/ml)Specific 0.3 0.35 0.8 2.05 1.45 0.46 0.25 surface (m²/g)

Example 1: Flavor Release Impact by Polyols (SP90 and SP150FD)

1. Aim

-   -   The aim was to compare the effect of the ingredients

(SP90 and SP150FD) and of the process on the flavor release.

2. Recipe and Processing Method

-   -   Formulation

TABLE 2 Polyols/flavor powder (Premix): R1 R2 Ingredients SP90/FlavorSP150FD/Flavor SweetPearl ®P90 983.00 g — SweetPearl ®P150FD — 983.00 gFlavor mint/vanilla 17.00 g 17.00 g Total 1000.00 g 1000.00 g

TABLE 3 Chewing gum center* formulations: T2 T3 T4 T1 CG center CGcenter CG center CG center with SP90/ with with SP150FD/ Ingredientswith SP90 Flavor SP150FD Flavor Gumbase 30.00% 30.00% 30.00% 30.00%Suncom-T Lycasin ®85/55 10.00% 10.00% 10.00% 10.00% SweetPearl ®P9059.00% — 59.00% — SweetPearl ® P — 60.00% — — 90/Flavor SweetPearl ® P —— — 60.00% 150FD/Flavor Flavor mint/ 1.00% — 1.00% — vanilla Total100.00% 100.00%  100.00% 100.00%  *Chewing gum center (“CG center”)means the inside of the chewing gum tablets, i.e. without coating.

-   -   Processing        -   In a powder flavor mixing-wet granulator:            -   maltitol powder was introduced into the bowl of said wet                granulator;            -   the premix was stirred at a speed of 300 rpm for 30 sec;            -   then a flavor was added dropwise to the bowl with a                stirring speed of 300 rpm and a shearing speed of 800                rpm, until the entire flavor was added; and            -   continue to mix at a stirring speed of 300 rpm and                shearing speed of 800 rpm for 60 sec        -   Loading procedure (min)—Z blade kneader at 60° C.            -   For trial “T1” and “T3”—without premix:            -   At t=0 min: half of the maltitol powder and the melted                gum base were introduced (stoven at 50° C.);            -   At t=2 min: all of the LYCASIN® 85/55 (i.e. hydrogenated                glucose syrup (hydrolysed starch)) was added;            -   At t=4 min: half of the maltitol powder was added;            -   At t=6 min: the liquid flavor was added; and            -   At t=7 min: the kneader was unloaded.            -   For trials “T2” & “T4”—with premix            -   At t=0 min: half of the maltitol/flavor powder and the                melted gum base were introduced (stoven at 50° C.);            -   At t=3 min: all of the LYCASIN® 85/55 (i.e. hydrogenated                glucose syrup (hydrolysed starch)) was added;            -   At t=6 min: half of the maltitol/flavor powder was                added; and            -   At t=9 min: the kneader was unloaded.        -   Rolling & Conditioning            -   The gum was strip-dusted with mannitol and this strip of                not-fully-separated-tablet-centers was stored at around                15° C., 50% R.H. (Room Humidity) for 24 h.        -   Sensory evaluation            -   A ranking sensory test was made: The samples were                presented to panelists, who were asked to place the                samples in a rank order (flavor from strong to weak).            -   6 people joined the tasting session. These people were                not specially trained.

3. Results and Analysis

-   -   Sensory evaluation    -   The results of sensory evaluation were the following:        T4>T3>T2>T1. Thus sample T4 obtained the highest score.

Example 2: Flavor Release Impact by Polyols (P60W, P300DC, SP90 andSP150FD)

1. Aim

-   -   The aim was to compare the effect on the flavor release of the        nature of the polyol powder (P60W, P300DC, SP90 and SP150FD) and        of the way of addition of the flavoring agent (with or without        premix).

2. Recipe and Processing Method

-   -   Formulation

TABLE 4 Polyols/flavor powder R1 R2 R3 R4 P60W/ P300DC/ SP90/ P150FD/Ingredients Flavor Flavor Flavor Flavor Neosorb ® 981.3 g — — — P60WNeosorb ® — 981.3 g — — P300DC SweetPearl ® — — 983.00 g — P90SweetPearl ® — — — 983.00 g P150FD Flavor mint/ 18.7 g 18.7 g 17.00 g17.00 g vanilla Total 1000.00 g 1000.00 g 1000.00 g 1000.00 g

TABLE 5 Chewing gum center formulations: T2 T4 T6 T8 T1 CG T3 CG T5 CGT7 CG CG center CG center CG center CG center center with center withcenter with center with with P60W/ with P300DC/ with SP90/ with SP150FD/Ingredients P60W Flavor P300DC Flavor SP90 Flavor SP150FD Flavor Gumbase30.00% 30.00% 30.00% 30.00% 30.00% 30.00% 30.00% 30.00% Suncom-TLycasin ® 10.00% 10.00% 10.00% 10.00% 10.00% 10.00% 10.00% 10.00% 85/55Neosorb 52.50% — — — — — — — P60W Neosorb — 53.50% — — — — — — P60W/Flavor Neosorb 52.50% — P300DC Neosorb — — — 53.50% — — — — P300DC/Flavor Sweetpearl — — — — 59.00% — P90 SweetPearl — — — — — 60.00%P90/Flavor SweetPearl — — — — — 59.00% — P150FD SweetPearl — — — — — —60.00% P150FD/ Flavor Mannitol 5.00% 5.00% 5.00% 5.00% — — — — 60Glycerin 1.00% 1.00% 1.00% 1.00% — — — — Aspartame 0.50% 0.50% 0.50%0.50% — — — — Flavor 1.00% — 1.00% — 1.00% — 1.00% — mint/ vanilla Total(%) 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00

-   -   Processing        -   In a powder flavor mixing-wet granulator            -   polyols powder was introduced into the bowl of said wet                granulator;            -   the premix was stirred at a speed of 300 rpm for 30 sec;            -   then a flavor was added dropwise to the bowl with a                stirring speed of 300 rpm and a shearing speed of 800                rpm, until the entire flavor was added; and            -   continue to mix at a stirring speed of 300 rpm and                shearing speed of 800 rpm for 60 sec        -   Loading Procedure (min)—Z blade kneader at 60° C.            -   For trials T1, T3, T5 & T7            -   t=0 min: half of the polyols powder and the melted gum                base were introduced (stoven at 50° C.)            -   t=2 min: all of the LYCASIN® 85/55 (i.e. hydrogenated                glucose syrup (hydrolysed starch)) was added;            -   t=4 min: the rest of the powder was added;            -   t=6 min: the liquid flavor was added; and            -   t=7 min: the kneader was unloaded.

In T1 and T3, mannitol was used in addition to sorbitol. Mannitol wasadded because the composition with only sorbitol was too sticky. Inother words in T1 and T3 the polyols powder is constituted of a mixtureof sorbitol and mannitol.

-   -   For trials T2, T4, T6 & T8    -   0 min: half of the polyols powder and the melted gum base were        introduced (stoven at 50° C.);    -   3 min: all of the LYCASIN® 85/55 (i.e. hydrogenated glucose        syrup (hydrolysed starch)) was added;    -   6 min: half of the polyols/flavor powder was added;    -   9 min: the kneader was unloaded.

In T2 and T4 mannitol was used in addition to the premix constituted ofsorbitol and flavor agents because the composition with only the premixconstituted of sorbitol and flavor agents was too sticky. In other wordsin T2 and T4 the polyols powder is constituted of a mixture of mannitoland the premix constituted of sorbitol and flavoring agents (premixsorbitol+flavoring agents).

-   -   Rolling & Conditioning        -   The gum was strip-dusted with mannitol and this strip of            not-fully-separated-tablet-centers was stored at around 15°            C., 50% R.H. (Room Humidity) for 24 h.    -   Sensory evaluation        -   A ranking sensory test was made: The panelists were asked to            place the samples in a rank order (flavor from strong to            weak).        -   7 people join maltitol tasting session; 8 people join            sorbitol session. These people were not specially trained.

3. Results

-   -   Sorbitol

There was no difference perceived by the panelists between the chewinggums obtained by the two types of processes (without or with premix)whatever the sorbitol. In other words, with the premix of sorbitol(either P60w or P300DC) and flavor, no improvement on flavor release wasperceived by the panelists.

It has to be noted that for these recipes mannitol was added because thecomposition was too sticky.

-   -   Maltitol

For SP 90: there was no difference perceived by the panelists betweenthe chewing gums obtained by the two types of processes (without or withpremix).

On the contrary the test with the premix with SP150FD (i.e granulatedmaltitol with a surface specific area of 0.80 m²/g) obtained the highestscore.

Example 3: Flavor Release Impact by Polyols (P60W, P300DC, SP35 andSP150FD)

1. Aim

-   -   The aim was to compare the effect on the flavor release of the        nature of the polyol powder (P60W, P300DC, SP35 and SP150FD) and        of the way of addition of the flavoring agent (with or without        premix).

2. Formulation and Processing Method

-   -   Formulation

TABLE 6 SweetPearl 150 FD/flavor powder Ingredients SP150FD/FlavorMaltitol 983.00 g Flavor mint/vanilla 17.00 g Total 1000.00 g

TABLE 7 Chewing gum center formulations T1 T2 T3 T4 T5 CG center CGcenter CG center CG center CG center with Ingredients with P60W withP300DC with SP35 with SP150FD SP150FD/flavor Gumbase Suncom-T 30.00%30.00% 30.00% 30.00% 30.00% Lycasin ®85/55 10.00% 10.00% 10.00% 10.00%10.00% Neosorb ®P60W 52.50% — — — — Neosorb ®P300DC — 52.50% — — —SweetPearl ®P35 — — 59.00% — — SweetPearl ®P150FD — — — 59.00% —SweetPearl ®P150FD/Flavor — — — — 60.00% Mannitol 35 5.00% 5.00% — — —Glycerin 1.00% 1.00% — — — Aspartame 0.50% 0.50% — — — Flavormint/vanilla 1.00% 1.00%  1.00%  1.00% — Total 100.00% 100.00% 100.00% 100.00%  100.00% 

-   -   Processing        -   Powder flavor mixing-Wet granulator            -   polyols powder was introduced into the bowl of said wet                granulator;            -   the premix was stirred at a speed of 300 rpm for 30 sec;            -   then a flavor was added dropwise to the bowl with a                stirring speed of 300 rpm and a shearing speed of 800                rpm, until the entire flavor was added; and            -   continue to mix at a stirring speed of 300 rpm and                shearing speed of 800 rpm for 60 sec        -   Loading Procedure (min)—Z blade kneader at 60° C.            -   For trials T1, T2, T3 & T4            -   At t=0 min: half of the polyols powder and the melted                gum base were introduced (stoven at 50° C.);            -   At t=2 min: all of the LYCASIN® 85/55 (i.e. hydrogenated                glucose syrup (hydrolysed starch)) was added;            -   At t=4 min: half of the powder was added;            -   At t=6 min: the liquid flavor was added; and            -   At t=7 min: the kneader was unloaded.

In T1 and T2, mannitol was used in addition to sorbitol. Mannitol wasadded because the composition with only sorbitol was too sticky. Inother words in T1 and T2 the polyols powder is constituted of a mixtureof sorbitol and mannitol.

-   -   For trial T5    -   At t=0 min: half of the polyols/flavor powder and the melted gum        base were introduced (stoven at 50° C.);    -   At t=3 min: all of the LYCASIN® 85/55 (i.e. hydrogenated glucose        syrup (hydrolysed starch)) was added;    -   At t=6 min: half of the polyols/flavor powder was added;    -   At t=9 min: the kneader was unloaded.    -   Rolling & Conditioning    -   The gum was strip-dusted with mannitol and this strip of        not-fully-separated-tablet-centers was stored at around 15° C.,        50% R.H. (Room Humidity) for 24 h.    -   Sensory evaluation

3. Results and Analysis

-   -   Sensory evaluation        -   P60W vs. P300DC—Both without premix

2 chewing gums performed closely, no significant difference wasdetected.

-   -   SP35 vs. SP150FD—Both without premix

2 chewing gums performed closely, no significant difference wasdetected.

-   -   SP150FD vs. Flavor SP150FD (i.e with or without premix)

The intensity of the chewing-gum prepared with the Flavored SP150FD(premix SP150 FD+flavoring agent) was perceived globally higher.

1. A method for preparing a chewing gum composition comprising thefollowing successive steps: (a) preparing a premix comprising at leastone water insoluble flavoring agent and at least one polyol powdercomprising maltitol, a specific surface area of the polyol powder beingin a range of 0.55 to 0.95 m²/g; and (b) mixing the premix with a gumbase, wherein the at least one water insoluble flavoring agent is liquidbefore preparing the premix of step (a), an amount of the at least onewater insoluble flavoring agent is between 0.05 and 6% by weight incomparison to a total weight of the chewing gum composition, and thepolyol powder comprising maltitol is a granulate.
 2. A method accordingto claim 1, wherein a proportion of the at least one polyol powdercomprising maltitol is between 25 and 75% by weight in comparison to thetotal weight of the chewing gum composition.
 3. A method according toclaim 2, wherein the at least one polyol powder comprising maltitol hasa mean particle diameter between 100 and 1000 μm.
 4. A method accordingto claim 1, wherein the polyol powder comprising maltitol was obtainedby wet granulation.
 5. A method according to claim 1, wherein the polyolpowder consists of maltitol.
 6. A chewing gum composition obtainable bythe process of claim 1.